Rinny's Cavatappi Salad

Ingredients

• cavatappi pasta (5 cups)
• creamy salad dressing (1 cup)
• sour cream (0.25 cups)
• pickle juice (0.25 cups)
• white sugar (0.25 cups)
• honey-Dijon mustard (2 tablespoons)
• salt (1 teaspoon)
• garlic salt (0.75 teaspoon)
• freshly ground black pepper (0.75 teaspoon)
• hard-boiled eggs (3 large)
• sweet onion (1 large)
• red bell pepper (1 medium)
• celery (2 stalks)
• Cheddar cheese (1 cup)
• fully cooked ham (1 cup)
• flaked tuna (1 can)

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, and drain again. Set aside until completely cooled.
2. Combine salad dressing, sour cream, pickle juice, sugar, mustard, salt, garlic salt, and pepper in a large bowl. Add eggs, onion, bell pepper, celery, Cheddar cheese, ham, and tuna. Mix in cooled pasta until well combined. Refrigerate for at least 3 hours, stirring occasionally.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 291
• fat: 14 g
• sats: 5 g
• carbs: 28 g
• fibre: 1 g
• protein: 13 g
• salt: 0.833 g